DIETICIAN

SUMMARY:

The Dietician is responsible for developing nutritional care plans and supervising the delivery of nutritional services to patients or students. This position is governed by state and federal laws and institution policy.

TYPICAL FUNCTIONS:

Develops nutritional care plans for patients or students by reviewing medical history, body measurements, pharmacological information, physical and mental disabilities, stated preferences, and related information. Maintains individual nutritional records and prepares reports.

Develops regular, cyclical, and special diet menus and modifies menus as necessary to meet the needs of new patients or students and changing medical, physical, or mental conditions of present patients or students.

Oversees the preparation and serving of food and monitors and instructs others in special feeding techniques and specialized diet preparation.

Acts as a member of an inter-disciplinary care team in planning and developing nutritional programs and total care plan for patients or students.

Develops and presents in-service training programs on such topics as specialized feeding techniques, proper sanitation, and special diet preparation.

May act as a member of a survey team conducting inspections and investigations of nursing homes and other facilities to ensure compliance with certification regulations governing sanitation requirements and meal preparation.

Performs other duties as assigned.

SPECIAL JOB DIMENSIONS:

Frequent in-state travel is required. Occasional to frequent on-call time may be required.

KNOWLEDGE, ABILITIES, AND SKILLS:

Knowledge of nutrition components of preventive health and medical care services.

Knowledge of food science principles and methods. Knowledge of food systems management principles and methods. Ability to analyze patient needs and develop nutritional care plans. Ability to plan, develop, coordinate, and administer meal planning and food service systems programs. Ability to analyze nutritional value, cost, and service of food, or assess facilities for compliance with regulations for food service.

MINIMUM EDUCATION AND/OR EXPERIENCE:

The formal education equivalent of a bachelor